Tuesday, November 2, 2010

Ghee roast dosa

Rice: 2 cup
Urad Dal(Uzhunnu parippu): 1 1/4cup
Cooked rice: 3/4 cup
Fenugreek seeds: 1/4 tbsp
Salt: to taste
Water for grinding

Wash and soak the rice , fenugreek seeds and Urad dal overnight. Grind the soaked ingredients along with enough water and cooked rice. Keep aside the batter in a warm place for fermentation atleast 8-10 hours. Add salt and stir the batter well. Heat a non-stick tawa, Pour a big spoon of batter in the centre, spread batter with the spoon to a thin circle. Pour a tsp. of ghee around the edges of the dosa and cook till it turns to golden color. Flip the dosa and cook other side also. Serve hot with chutney/sambar.

Tomato Chutney

Tomato: 2 medium
Small onion: 1/4 cup
Garlic: 1 pc
Sambar powder: 1/4 tbsp
Salt: to taste

Heat oil in a pan, saute tomato, onion and garlic till the raw smell goes. Allow it to cool. Grind all the ingredients to a fine paste. Serve with idli, dosa